If you’re looking for a hands-off, comforting dinner that yields juicy turkey and a gravy so rich you’ll want seconds, you’ve got to try my Slow Cooker Turkey Breast with Rich Gravy Recipe. I absolutely love how this recipe turns out every time — tender turkey infused with savory herbs and vegetables, all slow-cooked to perfection. Plus, the homemade gravy you get from the slow cooker juices is just the cherry on top. Trust me, this dish will become your go-to when you want something delicious without hovering over the stove for hours!

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Why You’ll Love This Recipe

  • Effortless Cooking: Set it and forget it in the slow cooker while your kitchen fills with amazing aromas.
  • Rich, Homemade Gravy: No jarred sauces here—the gravy is silky and bursting with flavor from the turkey drippings.
  • Perfectly Juicy Turkey Breast: You’ll get tender, moist meat every time without drying it out.
  • Family Friendly: This recipe never fails to impress even the pickiest eaters at my table.
A white plate with four layers of food arranged separately: bright orange round slices of cooked carrots at the top right, a pile of roasted Brussels sprouts with charred dark brown edges on the left, a layer of softly sliced white turkey meat with light pepper specks on the bottom right, and in the middle a thick cranberry sauce with whole and smashed cranberries in red mixed with the turkey juices. A silver fork rests on the plate near the turkey meat. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients You’ll Need

These simple ingredients work together beautifully to create those deep, savory flavors slow cooking does best. I recommend fresh herbs and good-quality broth to really bring this recipe home.

  • Unsalted butter or olive oil: Butter gives richness, but olive oil keeps it lighter—either works wonderfully for sautéing.
  • Medium onion: Adds sweetness and depth when softened.
  • Carrot: Provides natural sweetness and earthy flavor to the braising liquid.
  • Celery rib: Gives a subtle herbal note and balances the sweetness.
  • Garlic cloves: For that fragrant punch that rounds out the savory base.
  • Flour: Helps thicken the gravy into that luscious, silky finish we all love.
  • Low sodium chicken broth: A gentle, well-balanced liquid base that won’t overpower.
  • Water: Keeps the braise from getting too salty or intense.
  • Dry white wine: Adds a subtle acidity and complexity—don’t skip it.
  • Fresh sage: My secret ingredient for that classic turkey-herb aroma.
  • Bay leaves: Impart a gentle earthiness that rounds out the flavors.
  • Turkey breast (bone-in, skin on): The star of the show—bone-in and skin-on helps keep moisture locked in during slow cooking.
  • Salt and pepper: Essential for seasoning every layer of this dish.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love tweaking this recipe based on what’s on hand or the season. You’ll find that small swaps can elevate it or make it fit special diets without losing that rich, comforting vibe.

  • Herb Swap: I’ve sometimes used fresh rosemary or thyme instead of sage, which brings an earthier herbal aroma that pairs beautifully with turkey.
  • Vegetable Add-Ins: Adding chopped mushrooms or parsnips to the slow cooker creates additional layers of flavor and richness in the gravy.
  • Wine Alternative: For a non-alcoholic option, try replacing the white wine with an additional cup of chicken broth plus a splash of apple cider vinegar.
  • Spice It Up: A pinch of crushed red pepper flakes in the sauté step adds a gentle warmth if you’re in the mood for a little kick.

How to Make Slow Cooker Turkey Breast with Rich Gravy Recipe

Step 1: Sauté the Aromatics

Melt the butter or warm the olive oil in a large skillet over medium-high heat. Add the chopped onion, carrot, celery, and crushed garlic, cooking until the onion turns soft and translucent—about 8 to 10 minutes. This step is your flavor foundation; those browned bits you develop here later enrich the gravy immensely. Don’t rush it, because neglecting to soften those veggies means a blander sauce afterward.

Step 2: Make the Roux and Start the Braise

Stir in the flour and cook for about 2 minutes until it turns a light golden color—this is your roux that thickens the gravy later. Slowly add 1 cup of the chicken broth while scraping up any browned bits from the pan into the mixture; this helps bring all those caramelized flavors into the sauce. Then, transfer this rich base into your slow cooker.

Step 3: Add Remaining Liquids and Seasonings

Pour in the remaining broth, water, white wine, chopped fresh sage, and bay leaves. Give it a gentle stir to mix everything together. The combination of these liquids and herbs creates a braising liquid that penetrates and flavors the turkey as it slowly cooks.

Step 4: Slow Cook the Turkey

Season your turkey breast generously with salt and pepper. Place it skin-side up into the slow cooker, nestling it carefully in the aromatic broth. Cover and cook on low for 5 to 7 hours. I usually start checking around the 5-hour mark with an instant-read thermometer—when it hits 165°F in the thickest part, it’s perfectly cooked. This slow, low temp ensures tender meat that won’t dry out.

Step 5: Rest and Prepare the Gravy

Once done, transfer the turkey breast to a cutting board, tent with foil, and let it rest for 20 minutes—this redistributes the juices. Meanwhile, allow the braising liquid to settle for about 5 minutes, then skim off the fat using a large spoon or a fat separator. Strain the liquid into a saucepan, discard the bay leaves and veggies, and simmer until it thickens up—usually around 15 minutes. Taste and adjust seasoning with salt and pepper.

Step 6: Carve and Serve

Discard the turkey skin (it’ll be flavorful but not as pleasant to eat after slow cooking) and carve the breast. Serve slices with a generous ladle of the luxurious homemade gravy. I always make sure there’s plenty for dunking—because that’s honestly the best part!

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Pro Tips for Making Slow Cooker Turkey Breast with Rich Gravy Recipe

  • Use a Meat Thermometer: I can’t stress this enough—checking internal temp keeps you from overcooking and drying out that beautiful turkey breast.
  • Don’t Skip Resting: Letting the turkey rest for 20 minutes locks in moisture and makes carving easier.
  • Fat Separation: Removing the fat from the braising liquid improves the gravy’s flavor intensity and texture dramatically.
  • Cook Low and Slow: Resist raising the slow cooker’s temperature—you want gradual cooking to keep meat tender and juicy.

How to Serve Slow Cooker Turkey Breast with Rich Gravy Recipe

The dish shows a white plate on a white marbled surface with four clear sections of food. In the lower left, there are many roasted green Brussels sprouts with dark brown char spots. Above them, small round orange carrot slices are placed in a pile. In the center, bright red cranberry sauce with whole berries is spread unevenly, slightly mixing onto the turkey slice. On the right side, there is a light beige slice of turkey covered with creamy white gravy, sprinkled lightly with black pepper. A silver fork held by a woman's hand is touching the turkey near the cranberry sauce. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

When I serve this turkey, I like to sprinkle freshly chopped parsley over the gravy—it adds a lovely pop of color and bright freshness that balances the rich flavors. Sometimes a few sage leaves lightly crisped in butter make a beautiful and tasty garnish, reinforcing the herbaceous notes.

Side Dishes

This turkey pairs so well with classic sides like creamy mashed potatoes (great for soaking up that gravy), roasted green beans with garlic, or buttery dinner rolls. I also love serving it alongside a simple Brussels sprouts sautéed with bacon for a bit of texture and a touch of smoky contrast.

Creative Ways to Present

For holiday meals or dinner parties, carve the turkey breast into medallions and arrange them on a platter with the gravy pooled around. Add roasted veggie confetti and fresh herbs for an impressive, colorful presentation. I once served mine over a bed of wild rice pilaf which made for a stunning plate and extra layers of flavor.

Make Ahead and Storage

Storing Leftovers

Once cooled, I wrap leftover turkey slices tightly in foil or store them in an airtight container in the fridge. The turkey stays moist and flavorful for up to 3 days. I like to keep the gravy separately in a jar or container to reheat alongside — mixing it fresh each time.

Freezing

I’ve frozen leftovers before with great results. Just slice the turkey, pack it with some gravy in freezer-safe containers or freezer bags, and label the date. It’s best eaten within 2-3 months for optimal flavor and texture.

Reheating

The best way I’ve found to reheat this turkey without drying it out is gently warming it in a covered dish in the oven at 300°F, brushing with a little extra gravy or broth. You can also warm the gravy separately on the stove and pour over just before serving for that fresh-from-the-oven taste.

FAQs

  1. Can I use boneless turkey breast instead of bone-in for this recipe?

    Yes, you can substitute boneless turkey breast, but bone-in tends to keep the meat juicier during the slow cook. If using boneless, check for doneness earlier to avoid overcooking since it cooks faster.

  2. How thick should I make the gravy?

    I like my gravy thick enough to coat the back of a spoon but still pourable. If it gets too thick, just whisk in a splash of broth or water until you reach your preferred consistency.

  3. Can I prepare this recipe entirely in the slow cooker without the stovetop steps?

    While you can skip the stovetop, sautéing the veggies and thickening with flour first adds much more depth of flavor and a better gravy texture. The slow cooker alone won’t brown those aromatics as effectively.

  4. What if I don’t have white wine? Can I leave it out?

    You can omit the white wine if you prefer, but it does add a nice brightness to the gravy. Substitute with extra chicken broth plus a teaspoon of lemon juice or apple cider vinegar for similar acidity.

  5. How do I tell when the turkey is fully cooked?

    The safest way is to use an instant-read thermometer—when the internal temperature reaches 165°F in the thickest part, your turkey is safe and juicy.

Final Thoughts

This Slow Cooker Turkey Breast with Rich Gravy Recipe has been a total game changer for me. It’s perfect for busy days when you want a comforting homemade meal without fuss. Plus, the gravy is so flavorful it makes the whole dish feel special. I hope you give it a try and love the results as much as my family and I do—we always end up asking for leftovers! Don’t hesitate to experiment with the herbs and sides; it’s a versatile recipe that easily adapts. Happy cooking, friend!

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Slow Cooker Turkey Breast with Rich Gravy Recipe

4.5 from 615 reviews
  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 10 minutes
  • Yield: 10 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American
Print Recipe

Description

This Slow Cooker Turkey Breast with Gravy is a simple, hands-off recipe perfect for a juicy and flavorful turkey breast with rich, homemade gravy. The turkey is slow-cooked to perfection along with aromatic vegetables and herbs, resulting in tender meat and a savory gravy made from the braising juices.

Ingredients

Turkey and Seasonings

  • 5 lb turkey breast (bone in, skin on, trimmed of fat)
  • Salt and pepper, to taste
  • 2 tbsp fresh sage
  • 2 bay leaves

Vegetables and Aromatics

  • 1 medium onion, chopped
  • 1 carrot, peeled and chopped medium
  • 1 celery rib, chopped medium
  • 6 garlic cloves, peeled and crushed

Liquids and Thickener

  • 1 1/2 tbsp unsalted butter or olive oil
  • 1/3 cup flour
  • 2 cups low sodium chicken broth
  • 1 cup water
  • 1/4 cup dry white wine

Instructions

  1. Sauté Aromatics: Melt butter in a 12-inch skillet over medium-high heat. Add chopped onion, carrot, celery, and crushed garlic. Cook, stirring occasionally, until the onion is soft and translucent, about 8 to 10 minutes.
  2. Add Flour: Stir in the flour and cook, stirring constantly, until it turns a golden color, approximately 2 minutes. This helps create a roux to thicken the gravy later.
  3. Deglaze and Transfer to Slow Cooker: Pour in 1 cup of chicken broth, scraping the browned bits from the bottom of the skillet and smoothing out any lumps. Transfer this mixture to the slow cooker.
  4. Add Remaining Liquids and Herbs: Stir the remaining chicken broth, water, dry white wine, fresh sage, and bay leaves into the slow cooker with the vegetable mixture.
  5. Season and Add Turkey: Season the turkey breast all over with salt and pepper. Place it skin side up into the slow cooker, submerging it partially in the liquid mixture.
  6. Slow Cook: Cover and cook on low for 5 to 7 hours, or until the internal temperature of the turkey reaches 165°F (74°C) measured with an instant-read thermometer.
  7. Rest Turkey: Transfer the turkey to a cutting board and tent loosely with foil. Let it rest for 20 minutes to retain juices.
  8. Remove Fat: Let the braising liquid settle for 5 minutes, then skim off the fat from the surface using a large spoon or a fat separator.
  9. Make Gravy: Strain the braising liquid through a fine mesh sieve into a saucepan, discarding solids like celery and bay leaves. Simmer the liquid until it thickens, about 15 minutes. Adjust seasoning with salt and pepper to taste.
  10. Serve: Discard the turkey skin. Carve the turkey breast and serve with the freshly made gravy for a comforting and flavorful meal.

Notes

  • This recipe requires minimal hands-on time, making it ideal for busy days or special occasions.
  • The slow cooking method ensures the turkey breast remains juicy and tender.
  • Removing the fat from the gravy results in a healthier and lighter sauce.
  • Using bone-in turkey breast adds extra flavor but feel free to use boneless if preferred.

Nutrition

  • Serving Size: 4 oz breast, 1/4 cup gravy
  • Calories: 167 kcal
  • Sugar: 0.3 g
  • Sodium: 743 mg
  • Fat: 5 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 8 g
  • Fiber: 1 g
  • Protein: 25 g
  • Cholesterol: 55 mg
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Hi, I’m Julia! A foodie who believes in keeping cooking simple, fun, and full of flavor. From quick weeknight meals to tasty treats, I’m here to share recipes that make life a little easier—and a lot more delicious. Let’s get cooking!

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